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Grain Free Flatbread with Creamed Spinach and Fried Egg
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Grain Free Flatbread with Spinach and Egg

Katie WellsMay 1, 2015Updated: Jan 5, 2020
Reading Time: 3 min

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Wellness Mama » Blog » Recipes » Grain Free Flatbread with Spinach and Egg

I’m so excited to share this grain-free flatbread recipe with you — it’s become a favorite in my house and I know you’ll love it too! There are three parts to this recipe, but it’s actually really easy to put together. You can also make any of the three recipes as a stand-alone side dish.

When making the switch to grain free, one of the biggest things most people miss is baked goods …

I’ve tinkered and toyed with so many different gluten and grain-free recipes and this one is by far my favorite for flatbread. Of course, these “alternative” flours can get expensive, especially if you’re like me and like recipe testing and trying new things. TIP: I get all my ingredients for this recipe at Thrive Market. They have everything I need at huge discounts, delivered right to my “test kitchen” for free!

The flatbread is so versatile. You can turn it into a pizza (my kids love that!), use it to scoop up dips or simply top it with some (grass-fed!) butter and jam. My favorite way to eat this flatbread is to make it into little English muffin-sized rounds and top them with creamed spinach and an egg fried up in lard.

It’s great for breakfast (a clean, healthy, modern take on eggs Florentine) or do as we do in my family every so often and enjoy it as breakfast-for-dinner!

Grain Free Flatbread with Creamed Spinach and Fried Egg

Grain Free Flatbread Recipe with Spinach and Egg

Katie Wells
Paleo flatbread with creamed spinach and fried egg is a delicious meal for breakfast, lunch, or dinner.
4.25 from 12 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main
Servings 3 flatbreads
Calories 249 kcal

Ingredients
  

  • ½ cup almond flour
  • ¼ cup arrowroot powder
  • ¼ cup tapioca flour
  • 2 TBSP  coconut flour
  • ¾ tsp  Himalayan salt
  • ½ cup water
  • coconut oil or ghee for greasing the pan

Instructions
 

  • Whisk all the flours and salt together.
  • Add the water and stir until completely smooth.
  • Heat a nonstick skillet over medium heat and lightly grease the pan with a paper towel dipped in coconut oil or ghee.
  • Pour a third of the batter into the pan.
  • Let the bread cook and firm up on one side before flipping it over.
  • Cook the breads for roughly 2 minutes on each side, then reduce the heat, cover, and cook until firm and golden, taking care not to burn.
  • Repeat for the other two breads.

Notes

The possibilities for using this flatbread are endless -- use them as a wrap, a pizza crust, or just as you would a piece of toast!

Nutrition

Serving: 1batchCalories: 249kcalCarbohydrates: 33.5gProtein: 8.3gFat: 9.7gSaturated Fat: 2.5gSodium: 1760mgFiber: 13.9g
Tried this recipe?Let us know how it was!

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Coconut Creamed Spinach

  • 1TBSP coconut oil
  • 1 lb baby spinach
  • 2 shallots, thinly sliced
  • 1 clove garlic, minced
  • ¾ cup coconut milk
  • ½ tsp Dijon mustard
  • 1 lemon, juiced and zested
  • a dash of nutmeg (optional)
  • sea salt and pepper

What to do

  1. Heat coconut oil in a large skillet and cook the spinach until just wilted.
  2. Transfer the spinach to a colander to drain out the excess water.
  3. In a small saucepan, sweat the shallots and garlic.
  4. Whisk in the coconut milk, mustard, lemon juice, and nutmeg.
  5. Cook and reduce slightly.
  6. Press all the excess water out of the spinach and return to the large skillet over medium heat.
  7. Pour in the coconut milk mixture, stir, and heat until warmed. Be careful not to overcook—we want the spinach to still stay bright in color!
  8. Season with salt, pepper, and lemon zest. Serve warm.

Fried Egg

  • 1 TBSP lard
  • 3 organic eggs
  • Maldon salt
  1. Heat lard in a frying pan over medium heat.
  2. Crack in three eggs and let the edges crisp up.
  3. Cover and reduce the heat slightly so that the whites become firm but the yolks stay nice and runny.
  4. Top with a sprinkling of Maldon’s perfect flaky sea salt.

What foods do you miss since switching to healthy living?

Category: Breakfast Recipes, Recipes

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About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

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Reader Interactions

Discussion (43 Comments)

  1. Teresa Farrell

    May 3, 2015 at 12:40 PM

    Hi there Katie.
    Love the look of this recipe and will try it. Just one query…Isn’t tapioca a grain? As I’m not grain-free, just wanting to reduce gluten a little, it doesn’t matter to me. I’m just curious in case I want to recommend it to someone who IS grain-free and would like to get my facts straight.
    Best regards,
    Teresa

    Reply
    • Katie - Wellness Mama

      May 4, 2015 at 11:02 AM

      Nope- tapioca is a root vegetable that is used as a thickener 🙂

      Reply
  2. Michèle

    May 3, 2015 at 7:37 AM

    Eager to try it!

    Reply
  3. Angelle

    May 3, 2015 at 6:19 AM

    Is the lard you use animal-product-free? Just curious.

    Reply
    • Katie - Wellness Mama

      May 3, 2015 at 5:36 PM

      No. Lard by definition comes from pigs…

      Reply
  4. Donna

    May 2, 2015 at 7:18 PM

    Sounds delicious!
    I didn’t see how much nutritional yeast and nutmeg go into the spinach.
    Thanks!

    Reply
  5. Rachel

    May 2, 2015 at 12:02 PM

    I’m out of arrowroot and I just went shopping! Can I double the tapioca flour instead?

    Reply
    • Wellness Mama

      May 2, 2015 at 2:55 PM

      The texture will be different, but you could try!

      Reply
  6. Shelagh

    May 2, 2015 at 7:34 AM

    Hi there, I have read that arrowroot and tapioca are derived from the same root. This leaves me confused seeing as you have both included in the recipe. I have also read there is a difference between flour and starch. Do you believe this is the case and if so, why. I would really love to clear this up as even my local supplier doesn’t know the answer.
    Many thanks.

    Reply
  7. Jennie

    May 1, 2015 at 11:58 PM

    In step 2 of the instructions for the spinach you say to add nutritional yeast and nutmeg. However, they are not listed in the ingredients list. How much yeast and nutmeg should be used? I would like to make this as I recently had creamed spinach for the first time and really enjoyed it. Thanks and have a great day! Jennie

    Reply
    • Katie - Wellness Mama

      May 6, 2015 at 10:45 PM

      It is optional if you want to add…

      Reply
  8. Amber

    May 1, 2015 at 10:15 PM

    I’m allergic to almonds, but other nuts are ok. What else could I use?

    Reply
  9. sharon

    May 1, 2015 at 12:41 PM

    Can these be frozen?

    Reply
    • Wellness Mama

      May 1, 2015 at 4:14 PM

      I don’t see why not…

      Reply
  10. Virginia Miner

    May 1, 2015 at 8:26 AM

    Wouldn’t the flatbread have a very high glycemic load with all that starch?

    Reply
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